Confetti Pork Bake Recipe
Ingredients
3/4 cup uncooked regular rice
1 package (10 ounces) frozen green peas
1/2 cup chopped celery
3 tablespoons butter or margarine
1 cup soft bread crumbs (2 slices)
1 medium-size onion, chopped (1/2 cup)
3 cups diced roast pork
1/2 teaspoon leaf marjoram, crumbled
1 can (10 2/3 ounces) condensed cream of mushroom soup
3/4 cup milk
1 pimiento, diced
1 tablespoon chopped parsley
Directions
1 Cook rice, following label directions, adding peas and celery during last 5 minutes cooking.
2 Melt 1 tablespoon butter or margarine in me-dium-size frying pan; remove from heat; stir in bread crumbs; spoon into a cup and set aside for Step 5.
3 Saute onion in remaining 2 tablespoons butter or margarine until softened in same frying pan; add pork and brown lightly.
Stir in marjoram, mushroom soup and milk until well mixed.
4 Layer rice and meat mixtures into greased 8-cup casserole; top with saved buttered crumbs.
5 Bake in moderate oven (350°) for 40 minutes, or until bubbly-hot.
Sprinkle pimiento and parsley on top.
2 Melt 1 tablespoon butter or margarine in me-dium-size frying pan; remove from heat; stir in bread crumbs; spoon into a cup and set aside for Step 5.
3 Saute onion in remaining 2 tablespoons butter or margarine until softened in same frying pan; add pork and brown lightly.
Stir in marjoram, mushroom soup and milk until well mixed.
4 Layer rice and meat mixtures into greased 8-cup casserole; top with saved buttered crumbs.
5 Bake in moderate oven (350°) for 40 minutes, or until bubbly-hot.
Sprinkle pimiento and parsley on top.
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